Why is my custard not thickening properly?

The custard needs to reach a full boil to activate the cornstarch. If it's still not thick enough, you might not have cooked it long enough or your heat might have been too low. Remember that it will continue to thicken as it cools.

Can I use unsweetened coconut instead of sweetened?

Absolutely! If using unsweetened coconut, you might want to increase the sugar by 2-3 tablespoons to compensate. Toast it first for even better flavor.

My pie developed a skin while cooling. What happened?

This is normal for custards. To prevent it, place plastic wrap directly on the surface of the custard while it cools. If a skin has formed, you can either stir it back in or remove it before chilling.

Can I make this pie dairy-free?

Yes! Use full-fat coconut milk instead of whole milk, and a plant-based butter substitute. The coconut milk actually enhances the coconut flavor even more.

Old Fashioned Coconut Cream Pie Recipe

Description

This Old Fashioned Coconut Cream Pie features a creamy, rich coconut custard filling nestled in a flaky baked pie crust and topped with billowy whipped cream and toasted coconut. It’s a delicious, comforting dessert that’s perfect for any gathering or special occasion. The pie is easy to prepare ahead of time, making it a fantastic make-ahead treat with authentic coconut flavor.

Ingredients

Units Scale

For the Pie

3/4 cup granulated sugar
2 tablespoons all purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 tablespoon butter
1 cup sweetened and shredded coconut
1 (9-inch) baked pie crust

Toppings

Fresh whipped cream
1/3 cup sweetened shredded coconut, toasted

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Instructions

Prepare the custard base: In a medium saucepan, combine the granulated sugar, all purpose flour, cornstarch, and salt. In a separate bowl, whisk together the milk and egg yolks until well combined. Slowly stir the milk mixture into the sugar mixture to form a smooth, lump-free base.
Cook and thicken: Place the saucepan over medium-high heat. Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. Allow it to boil for 1 minute while continuing to stir, ensuring the custard is smooth and properly cooked. Remove from heat once thickened.
Add flavorings and coconut: Immediately whisk in the butter, vanilla extract, coconut extract, and shredded coconut into the hot custard. This step incorporates the coconut flavor and rich butteriness throughout the filling.
Cool and fill the pie crust: Allow the custard to cool for 5 minutes, giving it a brief rest before pouring. Then, pour the custard evenly into the baked 9-inch pie crust, spreading it out to cover the crust base.
Chill the pie: Let the pie come to room temperature, then cover with plastic wrap or foil. Refrigerate the pie until fully chilled and set, about 3 hours, which allows the pie to hold its shape when sliced.
Top and serve: Just before serving, spread fresh whipped cream over the chilled pie. Sprinkle toasted shredded coconut on top for added flavor and presentation. Slice and enjoy!

Notes

This pie can be made up to 48 hours before serving and will still taste freshly made.
Store in an airtight container in the refrigerator.
The pie can be stored for up to 7 days, but tastes best within the first 2 days.

Nutrition

Serving Size: 1 slice
Calories: 357 kcal
Sugar: 29 g
Sodium: 278 mg
Fat: 17 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 128 mg